Veggie Fajita Rice Bowl
Sautéed, seasoned veggies are served on top of cilantro lime rice with fresh avocado for a flavorful, easy to make, vegan and gluten free fajita recipe!
Video
Ingredients
- 1 tablespoon olive oil
- 2 cups bell pepper, sliced
- 1 cup red onion, sliced
- 1 cup baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 4 tablespoons fresh lime juice, approximately 2 limes (divided)
- 2 cups cooked rice, If you don’t already have cooked rice available, be sure you start by cooking the rice.
- 2 tablespoons fresh chopped cilantro
- 1 avocado, thinly sliced
Instructions
- Heat the olive oil in a large skillet on the stove over medium-high heat. When hot, add the bell pepper and onion, cook for 4-5 minutes, then add the baby bella mushrooms, garlic, cumin, chili powder, paprika, sea salt and 2 tablespoons lime juice.
- Cook for an additional 2-3 minutes, then remove from the heat and set aside.
- Toss the cooked rice with the remaining 2 tablespoons lime juice and 2 tablespoons fresh cilantro.
- Divide the rice between two bowls, top with the veggie fajitas and avocado.
Nutrition Facts
Serving 2servingCalories 531kcal (27%)Carbohydrates 75g (25%)Protein 10g (20%)Fat 23g (35%)Saturated Fat 3g (15%)Sodium 615mg (26%)Potassium 1170mg (33%)Fiber 12g (48%)Sugar 11g (12%)Vitamin A 5325mg (107%)Vitamin C 216.2mg (262%)Calcium 69mg (7%)Iron 2.4mg (13%)
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